Southpaw’s Tugboat Egg Nog, photographed in Walnut Creek, Calif., on Wednesday, Dec. 5, 2012.                                       (Mark
Southpaw's Tugboat Egg Nog, photographed in Walnut Creek, Calif., on Wednesday, Dec. 5, 2012. (Mark DuFrene/Staff) ( Mark DuFrene )

Southpaw's Tugboat Egg Nog

Makes 1 drink

Note: Any simple syrup will work, but Southpaw's spiced mixture is explained in step 1.

1 ounce simple syrup

1 1/2 ounces bourbon, whiskey or scotch

1/2 ounce spiced rum, such as Sailor Jerry

3/4 ounce amaretto (or any nut, coffee or chocolate liquor)

1 egg

1 ounce whole milk

A coffee bean

1. To make Southpaw simple syrup, mix equal parts cane sugar and boiling water; stir until sugar dissolves. Add baking spices such as cinnamon, star anise, cloves, allspice and orange peel in small, equal proportions to the mixture. Bring to a boil, remove from heat and let cool completely; strain out solids.

2. Combine all ingredients in a cocktail shaker, adjusting the amount of simple syrup to the sweetness of the spirits used. This recipe is built for a 100 proof whiskey and a drier spiced rum. If your spirits are sweeter, decrease the simple syrup to 3/4 ounce.

3. Dry shake (without ice) vigorously for 10-15 seconds. Take care to secure the shaker with both hands, as the mixture will want to escape as pressure builds.

4. Add ice and shake vigorously for another 10-15 seconds.

5. Double strain using a Hawthorne and a mesh strainer into a glass with a 9- to 10-ounce capacity. Grate coffee bean on top.

-- Edward Calhoun, Southpaw